Prep the corn: Shuck the corn and remove silks. Grill over medium-high heat 8–10 minutes, turning, until lightly charred. Or boil 3–4 minutes until crisp-tender. Let cool, then cut kernels off the cobs.

Chop the veggies: Halve the tomatoes, dice the cucumber and bell pepper, and finely dice the red onion. Mince the jalapeño if using. Chop the herbs.

Make the dressing: In a small bowl, whisk lime zest, lime juice, olive oil, honey, Dijon, garlic, a big pinch of salt, and pepper. Add chili flakes if you like heat.

Toss the salad: In a large bowl, combine corn, tomatoes, cucumber, bell pepper, red onion, jalapeño, and herbs. Pour over the dressing and toss until evenly coated.

Add mix-ins: Gently fold in avocado and cheese, if using. Taste and adjust salt, pepper, and lime as needed.

Chill briefly: Let the salad rest 10–20 minutes so flavors meld. Serve cool or at room temperature.